Directions for the Vanilla Cake:

1. Preheat your oven to 375 degrees.
   
2. Prepare the the bundt pan with a light, even coating of vegetable oil spray and set aside.
3. Sift the cake flour into a bowl. Add baking powder and salt and set aside.
4. In your blender, add the cold cream and blend for 4-5 seconds. It should be stiff peaks only, so keep an eye on it.
5. Add the eggs, superfine sugar and vanilla bean paste, and blend for 10-15 seconds more.
6. Add the dry ingredients, and with your spatula just combine it a bit to make sure it blends well.
7. Blend it for just a few seconds, (don’t over-mix it).
8. Use a spatula and scrape the batter into the a sprayed and floured pan.
9. Bake the cake in the middle of the oven for 35-40 minutes, or until a wooden toothpick inserted between the tube comes out completely clean.
10. Let the cake cool in the pan for 10 minutes, then invert the cake onto a wire rack.
11. Cool completely.
12. Before serving, dust the top with some powdered sugar.

Directions for the Strawberry Puree:

1. Bring sugar and water to a boil and let cool for a few minutes.
2. Add the strawberry, sugar syrup, lemon juice and lemon zest in your blender.
3. Blend until very smooth (about 20 seconds or less).
4. Pour into a glass jar. Strawberry puree can be refrigerated up to 4 days or kept frozen for weeks.
5. Serve the cake with whipped cream, sliced strawberries and strawberry puree on the side.

Enjoy!